Dips, sauces, dressings, curry pastes
R3
Pesto
1 bunch basil leaves
2 cloves garlic
2 tablespoons lemon juice
100g pine nuts
125mls olive oil
60g grated parmesan cheese
1. Place all ingredients into blender jug, select
speed 2/chop, blend until smooth.
2. Transfer mixture to a serving bowl.
Chill until ready to use.
Serve with toasted Turkish bread.
Ricotta and olive dip
1 bunch fresh coriander, stems removed
200g ricotta cheese
200g cottage cheese
125ml light cream
2 teaspoons lemon juice
1
⁄
2
cup grated fresh Parmesan cheese
1 tablespoon capers
1
⁄
4
cup chopped black olives
1
⁄
2
cup toasted pine nuts
1. Place all ingredients into blender jug, select the
speed 2/chop, blend until smooth.
2. Transfer mixture to a serving bowl. Chill until
ready to use.
Serve as a dip with a selection of raw vegetables.
Mayonnaise
2 egg yolks
1 teaspoon dry mustard
1 tablespoon vinegar
Salt and white pepper, to taste
1
⁄
2
cup/125ml vegetable oil
1. Place egg yolks, mustard, vinegar, salt and pepper
into blender jug and blend for 10-15 seconds
using speed 1/mix until light and fluffy.
2. With blender running on speed 3/blend, slowly
pour oil through the inner measuring lid. Blend
until mixture thickens. This should take about
1 minute.
Mayonnaise variations:
Raspberry:
replace 1 tablespoon vinegar with
1 tablespoon raspberry vinegar
Garlic:
add 2 cloves garlic, peeled and chopped to
the egg yolk mixture
Herb:
add
1
⁄
2
cup chopped mixed fresh herbs
(such as basil, chives, parsley, thyme) to the
prepared mayonnaise.
Herb dressing
3
⁄
4
cup mixed fresh herbs (parsley,
coriander, mint, chives, rosemary and basil)
1 clove garlic, peeled (optional)
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1. Place all ingredients into the blender jug, select
speed 1/mix, blend until combined.
Serve with lamb, chicken, fish.
Contents
R2
Page
Dips, sauces, dressings, curry pastes
R3
Soups
R6
Salads
R8
Main meals
R9
Sweet treats
R12
Cocktails
R14
Non alcoholic drinks
R15
Frappes, smoothies and milkshakes
R16
Recipes use Australian metric weights and metric cup and spoon. Recipes to be used as a guide only.
Note
BR8376 BBL600 Book AMEND DEC_06.qxp 22/12/06 10:53 AM Page R2